Recipe to Style

by Charlie Webster

Belgian Triple -- Charlie's 1995 Christmas Ale

Makes 10 gallons

24 lb Hugh Baird Pilsen Malt
4 lb corn sugar
2 oz Perle @ 9.5%AA for 60 minutes
0.5 oz Perle for 30 minutes
Total approx 30 IBU

Mash the grain in 35 quarts of water for 70 minutes @ 154 ° F. Acidify the sparge water to 5.3 pH with lactic acid. Sparge to get 12 gallons of wort.

Boil for 70 minutes. Cool with an immersion chiller.

Pitch each fermenter with 1 quart of starter using Wyeast Belgian Ale yeast. Ferment 21 days @ 62-65 ° F.

Prime with 1 cup corn sugar at bottling. OG 1.082, FG 1.018. Bottled 11/26/95.

I'll bring a couple of bottles for tasting at the September meeting.